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Salmon and Kimchi Burgers
30 minutes plus chilling
In this recipe, salmon burgers get a big flavor boost from kimchi and gochujang, two Korean powerhouse ingredients that we like to keep on hand. Achieving tender, nicely textured burgers that hold together can be tricky, but we developed a technique. We process half of the salmon until smooth; this puree helps bind the remaining roughly chopped salmon and the kimchi. If you like, coat the patties with panko breadcrumbs before cooking to create an extra-crispy coating, but the results still are delicious without. Serve the burgers on toasted buns with our quick kimchi-flecked mayonnaise.
cup cabbage kimchi, drained, plus 2 teaspoons kimchi juice
scallions, cut into 1-inch pieces OR 1 jalapeño chili, stemmed and quartered OR both